Detroit Style Margherita Pizza

‘Tough to beat a classic Marg’. Detroit Style Margherita by Marc Schechter (@pizzaman_420) from @squarepieguys.

Step 1:

For the red sauce, add the salt and dried oregano to the tomatoes and blend - you can use your stick blender or yours hands, just make sure you go through each tomato one at a time as you want the mix to stay ‘pulpy’ and not to be watery..

Step 2:

Place a part baked pizza dough into a Detroit style pizza pan, spread over the red sauce, leaving enough room at the edges for the ‘cheese wall’.

Step 3:

Add the cheddar cheese around the edge to create a wall, this will be your cheese crust.

Step 4:

Sprinkle the mozzarella cheese on top of the cheddar cheese and over some of the red sauce.

Step 5:

Heat the Gozney Dome to 215 ° C / 420 ° F, low flame. Place the pan into the oven for 4-5 minutes, turning occasionally until evenly browned.

Step 6:

Increase the heat slightly and using a paddle lift the tin up to the top of the oven to get a nice crispy top.

Step 7:

Allow to cool slightly then remove the pizza from the pan and place onto a serving board. Grate the Grana Padano cheese over the pizza.

Step 8:

Using scissors slice over the fresh basil leaves and drizzle over the extra virgin olive oil.

Step 9:

Use the Gozney Rocker to slice the pizza into 6 and serve.